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Amish Country Casserole is a classic comfort-food dish that delivers hearty flavors, simple ingredients, and budget-friendly cooking. This creamy, beef-and-noodle casserole has been a staple in many American homes thanks to its rich taste, minimal prep time, and family appeal. With its combination of ground beef, tender noodles, and a savory mushroom sauce, this recipe is ideal for weeknight dinners, potlucks, or make-ahead freezer meals.
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Why You’ll Love This Recipe
This Amish Country Casserole stands out because it’s both incredibly simple and deeply satisfying. Here’s why home cooks love it:
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- Uses affordable and widely available ingredients
- Ideal for busy weeknights and large families
- Creamy, cheesy, and perfectly seasoned
- Kid-friendly and customizable
- Excellent make-ahead and freezer meal option
- Great for potlucks, gatherings, and meal prepping
This is one of the best choices for anyone looking for a quick dinner recipe, easy casserole idea, or comfort food on a budget.
Ingredients Breakdown
Ground Beef
Adds richness and protein. Lean beef is ideal, but regular ground beef works as long as it’s drained well.
Onion
Provides natural sweetness and depth of flavor. Yellow onions are preferred, but white onions or shallots can be substituted.
Egg Noodles
Classic in Amish cooking, egg noodles absorb the sauce and become tender while baking.
Cream of Mushroom Soup
A key ingredient that creates the creamy base. It binds everything together and adds savory flavor.
Milk
Helps thin the soup and creates a smooth sauce that coats the noodles.
Cheddar Cheese
Melts beautifully over the casserole, adding sharpness and richness.
Garlic Powder, Salt, and Black Pepper
Elevate the flavor profile with simple but effective seasoning.
Frozen Peas (Optional)
Adds color, texture, and a touch of sweetness without extra preparation.
Tips and Tricks
- Use wide egg noodles for the best texture, as they hold up well during baking.
- If the mixture seems too thick before baking, add an extra splash of milk.
- Brown the beef thoroughly to enhance flavor and reduce excess moisture.
- Covering the casserole with foil helps the noodles cook evenly.
- For a crispy cheese topping, broil the casserole for 1–2 minutes after baking.
- Add herbs such as parsley or thyme for extra freshness.
Variations and Customizations
- Turkey Version: Replace beef with ground turkey for a lighter option.
- Vegetarian Choice: Swap the beef for mushrooms, lentils, or plant-based crumbles.
- Extra Creamy: Stir in sour cream or cream cheese before baking.
- Crunchy Topping: Add crushed crackers or French fried onions on top during the last few minutes of baking.
- Different Cheeses: Try mozzarella, Monterey Jack, or a blend for a milder or richer flavor.
- Add Veggies: Mix in carrots, corn, green beans, or spinach for added nutrients.
Pairing Suggestions
- Serve with a crisp green salad for balance.
- Pair with roasted vegetables like broccoli or carrots.
- Garlic bread or dinner rolls make a perfect side.
- A light soup, such as tomato or vegetable soup, complements this casserole well.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the casserole (baked or unbaked) for up to 3 months.
- Reheating: Warm in the oven at 300°F until heated through or microwave individual portions.
- Make-Ahead: Assemble the casserole, cover tightly, and refrigerate for 24 hours before baking.
Popular Questions
Can I cook the egg noodles before baking?
No. This recipe uses uncooked egg noodles, which absorb moisture while baking for the perfect texture.
Can I replace the cream of mushroom soup?
Yes. Cream of chicken or cream of celery soup works well.
Can I double this recipe?
Absolutely. Use a larger baking pan and increase cooking time slightly.
Is this casserole freezer-friendly?
Yes. It freezes very well and is ideal for meal prepping.
Amish Country Casserole
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- In a large skillet, cook the ground beef and chopped onion over medium heat for 5 to 7 minutes, or until the beef is browned and the onion is tender. Drain excess grease.
- In a mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and black pepper.
- Add the uncooked egg noodles and the soup mixture to the skillet. Stir well to combine.
- Add frozen peas if desired and stir until evenly incorporated.
- Transfer the mixture to a greased casserole dish and spread evenly.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle cheddar cheese over the top, and bake uncovered for 5 more minutes.
- Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.
Notes
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